Pumpkin Ribbon Bread

• Ribbon Filling
• 1 (8 ounce) package cream cheese, room temperature
• 1/2 cup sugar
• 1 tablespoon flour
• 1 large egg
• Bread
• 1 2/3 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons pumpkin pie spice
• 1 (15 ounce) can pumpkin puree
• 1/2 cup vegetable oil
• 2 large eggs
• 1 1/2 cups sugar
• 1/2 cup pecans
• 1/2 cup cranberries

1. Preheat oven to 325 degrees.
2. Grease two 8x4-in loaf pans.
3. Combine all filling ingredients until smooth and set aside.
4. In another bowl, sift 1-2/3 cup flour, baking soda, salt, spice and nutmeg; set aside.
5. In a large mixing bowl, combine the pumpkin, oil, 2 eggs and 1-1/2 cups sugar, beat well. Stir the pumpkin mixture into the flour mixture just until combined.
6. Fold in nuts and cranberries.
7. Pour half of the pumpkin bread batter evenly into prepared loaf pans.
8. Spoon cream cheese mixture on top of batter, and then pour on the remaining pumpkin batter.
9. Bake for 60-70 minutes.
10. Cool in pans for 10-15 minutes.

filling, cream cheese, sugar, flour, egg, bread, flour, baking soda, salt, pumpkin pie spice, pumpkin puree, vegetable oil, eggs, sugar, pecans, cranberries

Taken from www.food.com/recipe/pumpkin-ribbon-bread-271430 (may not work)